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Asian Chicken Salad with Crunchy Ramen
and almonds / avocado / edamame

Active: 25 minTotal: 45 min

This potluck favorite has a tangy dressing and gets great crunch from dried and toasted ramen noodles (just the college-student-favorite Instant Ramen variety). This meal was last featured in 2018; we've added celery this time around for even more crunch.

Tags

Ingredients

Servings:
4
Metric
Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Asian Chicken Salad with Crunchy Ramen:
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz, shredded
  • Celery - 2 stalks, chopped
  • Green onions (opt) - 2 stalks, sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1, cubed
  • Almonds, sliced - 1/4 cup
  • Noodles, dried ramen (3 oz / 85 g) - 1 package, crushed, seasoning packet discarded
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Cube chicken and combine with soy sauce and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and soy sauce (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
  3. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Edamame - If using frozen, defrost in the microwave.
  5. Avocados - Cube avocados.

Make

  1. Heat oven to 350F / 177C degrees.
  2. Spread almonds out on a sheet pan. Break dry ramen noodles into small pieces with your hands and add to the pan. (Discard any seasoning packets that came with the ramen.)
  3. Transfer sheet pan to heated oven and toast until almonds are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
  4. While almonds and ramen toast, heat a wok or skillet over medium heat. Add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper as it cooks. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.
  5. Combine cabbage, celery, green onions, edamame, avocados, chicken, ramen, and almonds in a large mixing bowl.
  6. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.
  7. Enjoy salad immediately while noodles still have their crunch!

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Reviews

This meal has 43 reviews

I made a mash-up of the gluten free and vegetarian versions. I just swapped the noodles for almonds... If you buy already toasted/roasted almonds it is even easier. I also added mandarins for bit of sweetness and color. With the addition of the mandarins this will go into my salad rotation!

By: Gabrielle
Posted: Aug 31, 2019
Diet: Vegetarian

This is one of our favorite salads!!

By: Chris
Posted: Aug 31, 2019
Diet: Vegetarian

Well, I had put off the meal for a while, so the cabbage was starting to wilt. I decided to do it as a stir fry instead and wow. It turned out great. I wish I would have boiled the noodles to soften instead of toast, but the flavors were delicious.

By: Sarah
Posted: Aug 31, 2019
Diet: Vegetarian

So good! Used Trader Joes shredded cabbage. Skipped the avocados. Loved all the flavors!

By: Alyssa
Posted: Aug 30, 2019
Diet: Original

Really enjoyed this salad. It was quick and easy and better than I anticipated. I will make more dressing next time though, we assembled the salads on our plates and add the dressing we want but for second helpings I just eyeballed the ingredients on my plate since we'd used the first batch.

By: Emily
Posted: Aug 30, 2019
Diet: Vegetarian

Easy assembly and good cold as leftovers too!

By: Kate
Posted: Aug 30, 2019
Diet: Gluten-free